Ingredients for 1 portion:
- 120 gr. Sea bream fillet
- 5 gr. aji mirasol
- 3 gr. Season pepper seaweed-lemon
- 20 ml mango vinegar
- 2 gr. Fleur de sel I.G.P
- 2 gr. Black pepper “Lambong” whole
- 2 items. Seaweed bacon
- 80-100 ml Τomato San Marzano Π.Ο.Π
- 70 gr. Aloe vera
- Fresh chilli
- Fresh coriander
- 2-3 items. Sun-dried crispy pepperoni
- 10 ml Celeriac cream
- 20 ml Fresh lime juice
Preparation time: 20 minutes & Execution time: 2 minutes
- Cut the sea beam fillet in small cubes of 3-4 cm.
- Marinate the fish with Aji mirasol, Fleur de sel and black pepper“Lambong”whole.
- For the celeriac cream:
- Βoil half kg of the celeriac for 40 minutes in 300ml coconut milk and 200 gr water.
- Remove the celeriac and blend them with orange peel of the half orange, a little bit of dairy cream and butter. Check the salt and pepper.
- Cool it down and put it in a feeding bottle.
- Blend the San Marzano and add a little bit of salt and pepper.
- Create the Leche de Tigre with Aloe vera, San Marzano tomato, mango vinegar and fresh lime juice.
- Add the sea beam cubes,the Leche de Tigre (keep some of it for the final stage of the dish), the fresh herbs and blend them.
- Fry for 10 second the seaweed bacon in 160 degrees celsius.
- Put the fish in the center of the plate and add some celeriac cream dots. Add on the top the sun-dried crispy pepperoni, the seaweed bacon and in the end the Season pepper seaweed-lemon.
- When the decoration of the plate is finished, add the rest of Leche de Tigre.
**A few comments about the name of the dish. The name comes from an international recognized technical language “Esperanto” that is based on Romantic languages. Like the Esperanto language, Ceviche has gained an international recognition.Τhe translation of the dish is red sea and if you take a look at the pictures you will understand the reason why. The first reason is the prevalence of the red color. The second reason is its high salt content, as in the red sea we can float on its surface due to the salt.
Enjoy your meal….
Special credits to el Jiron restaurant for their hospitality.
Chef: Giannis Goletis
- In 2003 he graduated from the college of Anavissos.
- In 2004 he studied in Akmi Istitute as a chef, in order to get the specialization in gastronomic development.
- In 2011 he worked in Prince’s restaurant in London.
- In 2012 he moved to “Ginger Frog” in Luton area for the specialized techniques basen on the Mediterranean gastronomy.
In 2018 he worked in the Peruvian restaurant with the Latin American influences, El Jiron.